|Envelope of unflavored gelatin||1⁄2|
|Cold water||1⁄3 Cup (5.33 tbs)|
|Brown sugar||1⁄4 Cup (4 tbs)|
|Canned pumpkin||1 1⁄4 Cup (20 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Cream of tartar||1⁄8 Teaspoon|
Soften gelatin in 1/3 cup water five minutes.
Heat brown sugar, pumpkin, 1/3 cup water and spices.
Add gelatin and heat to dissolve.
Chill mixture until partially set.
Whip whites to soft peaks with cream of tartar.
Fold into pumpkin mixture.
Spoon into 4 parfait glasses alternately with ricotta filling.
Refrigerate several hours until set.